New York Cheesecake Cookies

What could possibly be better than a slice of New York style cheesecake? How about jamming the whole thing together into cookie form!

INGREDIENTS

• 1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
   
   Please visit New York Cheesecake Cookies for full instructions

German Chocolate Pecan Pie Bars

German chocolate cake is one of my childhood loves. My mother used to make it from a cake mix with store-bought frosting. And that was just fine with me.

Having an anti-coconut husband has limited my baking with coconuts over the last several years. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.

INGREDIENTS

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners’ sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa powder
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
3. Line the bottom and sides of a 9″x 13″x 2″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
4. Whisk together the flour, confectioners’ sugar, and cocoa. Add the cold butter, and combine with a pastry blender* until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan.**
5. Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
   
   Please visit German Chocolate Pecan Pie Bars for full instructions

Homemade Apple Cinnamon Bread

kay, in my world I’ve transitioned to Fall-we won’t talk about the fact that it’s still in the upper 80s or 90s every day!  So apples, pumpkins, mums and gourds are all I can think about! I whipped up this easy cinnamon apple bread last weekend to prepare for the momentous occasion of college football starting back up and wanted to share it with you today.  This bread is ah-mazingly delicious (I know I made that word up but believe me, it warrants it’s own made up superlatives!)

INGREDIENTS

• 1/2 cup packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 large apple, peeled and finely chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
2. Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer or large bowl, combine white sugar and butter until smooth. Add eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then milk.
3. Pour half the batter into the prepared pan.
4. Cover with half of the apples.
   
   Please visit Homemade Apple Cinnamon Bread for full instructions

No-Bake Cheesecake Bites

These No-Bake Cheesecake Bites are easy, delicious, and almost too good to be true. Everything you love about cheesecake, made into a bite size treat!

If you want to talk about love at first sight, let’s talk about these No-Bake Cheesecake Bites! They are so simple to make and taste amazing. I love cheesecake in any form, so a no-bake bite that doesn’t require a mixer and only has 5 ingredients? Yes, please! The cheesecake center is creamy, smooth and sweet and the graham cracker crumbs give it that distinct cheesecake taste. They are dipped in chocolate which takes them over the top and makes them even better, if that’s possible.

INGREDIENTS

• 8oz cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 1/2 cup crushed graham cracker crumbs
• 4 cups powdered sugar
• 10 oz chocolate chips

INSTRUCTIONS

1. In a large bowl, mix the cream cheese and butter together until combined.
2. Add in the graham cracker crumbs and mix well.
3. Add in the powdered sugar, 1 cup at a time, until it is all mixed in.
4. Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.
5. Place a piece of wax paper on the counter and remove batter form the fridge.
6. Scoop into balls and roll in between palms if necessary. Place on wax paper.
   
   Please visit No-Bake Cheesecake Bites for full instructions

Easy Hershey’s Chocolate Pie

This Super Easy Hershey’s Chocolate Pie is the easiest pie on the planet. With just three ingredients and a couple minutes of time, you can have yourself one amazing pie made.

Quick and easy no bake desserts are the best. My grandmother was always one for whipping up the simplest of recipes that tasted amazing. This is one of those very recipes. I am sure she found it on packaging or something.

INGREDIENTS

• 6 Hershey Bars
• 8 oz Frozen Whipped Topping thawed
• Ready made Cookie Pie Crust
• Extra Whipped Topping for garnish

INSTRUCTIONS

1. Melt chocolate bars over low heat or in microwave.
2. Fold melted chocolate into whipped topping until completely blended.
3. Pour/spread mixture into crust and refrigerate until set.
4. Optionally garnish with whipped topping and chocolate pieces.
5. Chill until ready to serve.
   
   Source: Easy Hershey’s Chocolate Pie

Andes Mint Mini Cheesecakes

There is a special place in my heart for cheesecake.  These little Andes mint cheesecakes are packed full of decadent flavor.  Everything you always wanted in a mini.  They are perfect balance between your sweet tooth and your workout!

INGREDIENTS

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes of cream cheese softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 1/4 cups chocolate chips
• 15 Andes mints coarsely chopped.

INSTRUCTIONS

1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
   
   Please visit Andes Mint Mini Cheesecakes for full instructions.

Pioneer Woman’s Chocolate Sheet Cake

INGREDIENTS

Cake:

• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Frosting:

• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

INSTRUCTIONS

1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
5. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
6. Cut into squares, eat
   
   Source: Pioneer Woman’s Chocolate Sheet Cake

No Bake Muddy Buddy Crack Cookies

No Bake Muddy Buddy Crack Cookies are a super easy, chocolate peanut butter snack that no one can resist! Think Rice Krispie Treats meets Muddy Buddies. Yum!

It’s always a good time for chocolate and peanut butter! Especially when it’s in the form of a seriously addicting no bake cookie! You won’t be able to stop at just one!

INGREDIENTS

• 2 cups semi sweet chocolate chips
• 1/2 cup creamy peanut butter
• 5 cups rice krispie cereal
• 1/2 cup powdered sugar

INSTRUCTIONS

1. In a glass bowl, melt chocolate and peanut butter in the microwave, stirring every 30 seconds until melted and smooth. Gently stir in the cereal until evenly coated.
2. Drop by heaping spoonfuls onto a parchment lined cookie sheet. Chill until completely set.
3. Place cookies in a large zip top bag and add powdered sugar. Carefully shake until cookies are covered in the sugar.
4. Store in the refrigerator or in a cool place.

Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie-homemade buttery pie crust filled with creamy vanilla custard, fresh blueberries and sweet and juicy peaches, topped with whipped cream is perfect summer treat.

This time for my Impossible Peach Blueberry Pie, I used combo of vanilla custard, peaches and blueberries, but I added homemade pie crust as a base for delicious filling, too.

INGREDIENTS

Pie crust:

• 1 1/3 cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons sugar
• ½ cup cold unsalted butter cut in small cubes

Filling:

• 3-4 medium peaches
• 1 ¼ cups fresh blueberries
• 3 eggs
• ¾ cup+ 2 Tablespoons whole milk
• ½ cup all-purpose flour
• ½ cup sugar
• 2.5 tablespoons unsalted butter-melted and slightly cooled
• 1 ½ teaspoons vanilla
• 2 Tablespoons sanding sugar

For serving:

• Whipped cream or vanilla ice cream

INSTRUCTIONS

1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
5. Please visit Impossible Peach Blueberry Pie for full instructions.

Turtle Chocolate Layer Cake

This Turtle Chocolate Layer Cake is a super moist chocolate cake filled with caramel icing, pecans and chocolate ganache. It’s delicious and the perfect cake for today.

Turtle Chocolate Layer Cake! Layers of moist chocolate cake, caramel icing, chocolate ganache and pecans! So good!

INGREDIENTS

Chocolate Cake

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 tsp vanilla
• 1 cup (240ml) boiling water

Caramel Sauce And Icing

• 1 1/2 cups (310g) sugar
• 9 tbsp (126g) salted butter, cubed, room temperature
• 3/4 cup (180ml) heavy whipping cream, room temperature
• 4 cups (460g) powdered sugar
• 2-3 tbsp (30-45ml) milk

Chocolate Ganache

• 9 oz semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream

Additional

• 3/4 cup chopped pecans

INSTRUCTIONS

For Chocolate Cake Layers:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add water. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Please visit Turtle Chocolate Layer Cake for full instructions.

White Chocolate Lemon Sugar Cookies

These Lemon Sugar Cookies are perfectly chewy and filled with white chocolate chips. They are the perfect treat for spring or anytime of the year!

On a serious cookie note, if you are a lemon lover, then you are going to absolutely LOVE these cookies.

They are perfectly chewy and they have just the right amount of delicious lemony flavor. I added white chocolate chips, but if you prefer your cookies plain you can totally leave them out. I also added a few drops of yellow food coloring to give them that pretty yellow color, but that’s totally optional, too. Happy Easter, y’all!

INGREDIENTS

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar, for rolling cookies in
• yellow food coloring, optional

INSTRUCTIONS

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.
4. Please visit White Chocolate Lemon Sugar Cookies for full instructions.

Soft Batch Double Chocolate Fudge Cookies

Chocolate lovers only!!! These thick and chewy soft batch double chocolate fudge cookies are melt-in-your-mouth amazing and full of intense chocolate fudge flavor!

These cookies are like pure chocolate fudge!!! I based the dough off my aunt taties famous “death by chocolate cookies“, and after a few twists and tweaks, scored big! I ended up scaling down the butter to just two tablespoons! And scaling the chocolate quantity up to two full cups PLUS cocoa powder! Like I said in the beginning, these cookies truly are for chocolate lovers only ...

INGREDIENTS

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Please visit Soft Batch Double Chocolate Fudge Cookies for full instructions.

Orange Creamsicle Swig Sugar Cookies

Orange flavored sugar cookies with a white chocolate orange frosting! Tastes just like an orange creamsicle ice cream bar!

I am SO excited to share this recipe with you! I was inspired by this lime version of the famous “swig” sugar cookie over on Lolly Jane. One of my favorite cookies is Orange Creamsicle Cookies. And it was almost like an “ah ha” moment when I realized I needed to make a swig style version.

I had the idea to use white chocolate frosting from the white chocolate cupcakes on the blog (cause the frosting is AMAZING!) and because it is perfect for these cookies. It is also prime orange season here in Phoenix. I used oranges from my grandpa’s orchard for these cookies. You know, just making good use of the amazing citrus fruits we have this time of year. I also juiced up the rest of the bag and we have been enjoying fresh orange juice at breakfast. Is there anything better?! Well, maybe these cookies .

INGREDIENTS

For The Cookies:

• 6¼ cup cake flour*
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 cup butter, softened
• 1¼ cup sugar + ¼ cup
• ¾ cup powdered sugar
• ¾ cup canola oil
• 2 Tablespoons fresh orange juice
• 1 Tablespoon orange zest
• ⅛ teaspoon orange extract, optional
• 1 teaspoon vanilla, optional
• 2 eggs

For The Frosting:

• 6 ounces white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 2 Tablespoons fresh orange juice
• ⅛ teaspoon orange extract
• 3 cups powdered sugar
• orange food coloring, if desired

INSTRUCTIONS

For The Cookies: 

1. Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
2. In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
3. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
6. Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
7. Please visit Orange Creamsicle Swig Sugar Cookies for full instructions.

Chewy Chocolate Mint Chip Cookies

Chewy chocolate mint chip cookies that are coloured green for a perfect St. Patrick’s Day treat – or any time really!  These cookies are always welcome! Chocolate.  Mint.  Chewy chocolate mint chip cookies.  You know you want them.

There isn’t even any chilling time with these cookies, so you could be biting into a warm, pepperminty, melty chocolate chip cookie in half an hour.  You don’t even need to make them green if you don’t want to.  But you know you want to.  

It’s fun! Go make these cookies.  They’re so good. I’ll stop now.  But seriously, so good, go make them.

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1/2 teaspoon peppermint extract
• 15-20 drops green food colouring (optional)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mint filled chocolate chips (or mint chips)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
3. Please visit Chewy Chocolate Mint Chip Cookies for full instructions.

Muffin Mix Blueberry Streusel Cookies

One of the recent treats I made were these Blueberry Streusel Cookies. They’re jam-packed with flavor and taste just like blueberry muffins because, well, it’s made with blueberry muffin mix. I knooooow – muffin mix in cookies? But it totally works.

These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!

INGREDIENTS

• 1 box blueberry muffin mix (I used Krusteaz)
• ¾ cup old-fashioned oats (not instant)
• ⅓ cup + 2 Tbsp canola or vegetable oil
• ¼ cup brown sugar
• 1 egg, beaten
• 2 Tbsp milk

For Lemon Butter Glaze:

• 1 &1/2 cups powdered sugar
• 2 Tbsp melted butter
• ½ tsp lemon peel
• 2 tsp lemon juice
• 1-2 Tbsp milk

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
2. In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
3. Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
4. Please visit Muffin Mix Blueberry Streusel Cookies for full instructions.

Easy Lemon Crackle Cookies

Let me warn you upfront. These lemon crinkle cookies are so yummy and so light that it is hard to eat just one of them. (Light and fluffy, not light in calories – I make no claims about calories.) If you decide to make these delicious bites of sweet lemony goodness, you might as well make two batches. They just don’t last. And they are so easy to make.

There is something so delightfully cheerful about citrus fruit, especially the lemon. When I was thinking about a sweet treat to make for Mother’s Day I wanted something happy, and I thought of lemons. These cookies are a perfect spring dessert. Give them as a gift or serve them at a party – they look fancy and taste divine, but you can whip them up in less than 20 minutes.

INGREDIENTS

• Betty Crocker® Super Moist® Lemon Cake Mix
• 2 Eggs
• 1/3 Cup Oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1/3 Cup Powdered Sugar

INSTRUCTIONS

1. Mix eggs, oil, lemon zest, lemon juice and cake mix in a large bowl.
2. Refrigerate dough for at least 30 minutes. (Creates fluffier cookies.)
3. Roll tablespoon size balls of dough in powdered sugar.
4. Coat well and place on cookie sheet lined with parchment paper.
5. Bake for 9 minutes at 375 degrees. (Makes 24 cookies.)
6. Please visit Easy Lemon Crackle Cookies for full instructions.

Brown Butter Cinnamon Crinkle Cookies

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They’re sweet, full of brown butter and cinnamon goodness coated in melt in your mouth powdered sugar that gives them the perfect crinkle look!

And really, browned butter and cinnamon in one place is basically the cookie version of sweatpants, amiright? The darling thing about these little gems is that while they are comforting and blanket-worthy, I dare say they might be the perfect year-round cookie. I mean I don’t stop loving delicious things in the Spring. Cozy cookies all year ’round I say! I think if I were to be running for president that might be my campaign.

INGREDIENTS

• 10 tablespoons butter, sliced
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

INSTRUCTIONS

1. Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
4. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F
6. Line a baking sheet with a silicone mat or parchment paper. Set aside.
7. Please visit Brown Butter Cinnamon Crinkle Cookies for full instructions.

Iced Oatmeal Cookies

I am kicking it off with these classic Iced Oatmeal Cookies.  I heard they are Santa’s favorite. These cookies are simply delicious!  They have such great flavor and texture.  I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is.  The are dangerously good, so beware once you start eating these you may have a hard time putting them down.  This is coming from experience. 

With the hustle and bustle of the holidays, these are super easy to make.  Just make the dough, drop, bake and glaze.  If you are going to any cookie exchange parties this year, I highly recommend making these. 

The gift of food is always the best present.  Make these cookies and place them in pretty packaging along with a recipe card.  They will make a lovely gift everyone will love. 

INGREDIENTS

• 2 cups old-fashioned rolled oats
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup 2 sticks butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Glaze

• 2 cups confectioners sugar
• 3 tablespoons milk

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
2. Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
3. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Using an electric mixer cream butter and sugars.
5. Add in eggs one at a time then vanilla extract.
6. Gradually add in flour mixture until combined.
7. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
8. Bake for 10-12 minutes until the bottoms begin to brown.
9. Please visit Iced Oatmeal Cookies for full instructions.

Chocolate Chip Brownie Swirl Cookies

The first half of this brookie situation is a thick and chewy chocolate chip cookie. You’re going to make this dough first as it does need to chill. For the ingredients you’ll need butter, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. You’ll want to chill the dough for exactly 45 minutes (set a timer!). During this time you can make the brownie dough.

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

INGREDIENTS

For the Chocolate Chip Cookie:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips

For the Brownie Cookie:

• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

INSTRUCTIONS

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. Please visit Chocolate Chip Brownie Swirl Cookies for full instructions.

Ritz Cracker Chocolate Peanut Butter Cookies

These Ritz Cracker Chocolate Peanut Butter Cookies are my favorite Christmas cookies. I lie. I can’t choose a favorite. But they are the ones I tend to instinctively grab the most. The mixture that you dip the peanut butter cracker sandwiches in is a perfect balance of milk/dark chocolate, white chocolate, and butterscotch chips. I think it’s the butterscotch chips that provide that extra something that keeps me coming back. Although subtle, it pairs so well with the peanut butter.

I’m continuing with the frozen no-bake desserts to help you prepare for the holiday season. There is another Ritz Cracker recipe after this one before I switch over to baked cookies. Both Ritz Cracker cookies are addicting and super easy but this one is definitely the richer of the two (the other one is really easy to pop in your mouth like popcorn). The most time intensive part is dipping each cookie into the chocolate. But biting into the thin but crisp chocolate coating, crunchy cracker, and creamy hardened peanut butter is totally worth it.

INGREDIENTS

• 60 Ritz Crackers
• Creamy peanut butter
• 12 ounces milk or dark melting chocolate
• 8 ounces white melting chocolate
• 6 ounces butterscotch baking chips

INSTRUCTIONS

1. Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
2. Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
3. Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
4. Store in a zip lock bag in the freezer.